This corn salad with cherry tomatoes, feta, and herbs is everything you want in a summer dish. Bright lime juice, juicy tomatoes, and creamy feta combine to create a refreshing side. The lightly-cooked corn kernels add the perfect crunch, while fresh herbs like basil and mint make each bite vibrant.
This recipe is inspired by the raw corn salad on Alexander Cooks I made recently and shared on Instagram. I bought freshly harvested corn on the cob from Oranjezicht Farmers Market to test out the recipe, which was so delicious. Raw corn only works when its ultra-fresh, so I decided to test it with lightly cooked corn on the cob.
The lime adds brightness to the corn and cherry tomatoes; this is a fresh and acid-forward dish. Mint pairs so well with corn, so I added that to the recipe along with the basil. These herbs are part of the same family, so it all made sense.
Bell pepper pairs well with corn, so I added half a pepper to the mix.
Assemble this salad just before serving. You could cook the corn and cut it off the cob in advance but he herbs wilt quickly sp do it all just before.
What You’ll Need to Make Corn Salad
Here’s what you’ll need to whip up this easy recipe:
- Corn on the cob (2): Fresh is best, but frozen works if you’re in a pinch.
- Cherry tomatoes (1 ½ cups): Go for ripe, sweet tomatoes.
- Bell pepper (½ red or yellow): Adds a subtle crunch and sweetness.
- Feta cheese (60–80 grams): Adjust to your liking for creaminess and saltiness.
- Fresh herbs: Basil, mint, and chives for bold, fresh flavours.
- Lime juice (1–2 tablespoons): Adds acidity and brightness.
- Extra virgin olive oil (1–2 tablespoons): For richness and balance.
- Sea salt and black pepper: To taste.
How to Make Corn Salad
- Cook the Corn
- Boil a medium pot of salted water. Add the corn and cook for 3 minutes.
- Run them under cold water to cool completely. You can prep this ahead of time.
- Prep the Ingredients
- Cut the cherry tomatoes in halves or quarters.
- Chop the herbs: roughly for basil, finely for mint and chives.
- Slice or cube the feta.
- Assemble the Salad
- Cut the corn kernels from the cob into a bowl, catching any stray kernels with a tea towel.
- Add the tomatoes, herbs, olive oil, and lime juice. Season with sea salt and black pepper.
- Toss gently to combine.
- Transfer to a serving platter, add the feta on top, and serve immediately.
FAQs for This Recipe
Can I use frozen corn?
Yes, just thaw and lightly cook it before using. Fresh corn, though, offers the best taste.
Can I make this salad ahead of time?
You can prep the corn and chop the vegetables in advance, but it’s best to assemble the salad just before serving for maximum freshness.
Is it okay to skip the herbs?
The herbs are essential for flavour, but you can adjust the quantities or substitute based on your preferences.
Substitutions & Variations
- Cheese: Swap feta for goat cheese, or goat cheese feta or a dairy-free alternative. Or you can leave it out, especially if you are serving it with fish. The salad will still be delicious.
- Veggies: Add diced cucumber or avocado for extra texture. Coriander (cilantro) would work well as a herb instead of basil.
- Dressing: Use lemon juice instead of lime or add a splash of balsamic vinegar.
- Protein: Add shredded chicken or chickpeas to turn this into a heartier meal.
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to two days.
- Keep the dressing separate if you plan to store it, as the lime juice can soften the veggies over time.
This corn salad is proof that fresh, simple ingredients can create something delicious. This dish is a lovely side and a salad. Try it out and let me know how you make it your own.
I have eaten this salad with grilled chicken, roast chicken and grilled fish and it was delicious.
You might also like my Mexican esquites salad recipe.
A few other salad recipes you might like
Spinach salad with grilled zucchini, peas, feta and mint
My favourite salads for a Braai/BBQ
The best BLT pasta salad
New potato salad with fennel & radish
- 2 corn on the cob husks and strings removed
- 1 ½ cups of ripe mixed cherry tomatoes approx 250 grams
- ½ red or yellow bell pepper finely chopped
- 60 – 80 grams of feta or however much you like
- Small handful of basil about 8 leaves
- Small handful of mint about 6 – 8 leaves
- Small bunch of chives approx 5 grams
- Juice from 1 lime 1 – 2 tablespoons
- 1 – 2 tablespoons Extra virgin olive oil
- Sea salt flakes & black pepper
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Bring a medium pot of salty water to the boil and cook the corn for 3 minutes. Remove and run under cold water to stop the cooking and allow to cool completely. This can be made in advance.
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Cut the ripe tomatoes and set aside.
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Roughly chop the basil, and finely chop the mint and chives.
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Slice the feta into thin slices or cubes.
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When you are ready to serve the salad, cut the corn from the cob in four strips around each side over a tea towel draped over a bowl. This will help catch any flyaway kernels. Empty this into the bowl.
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Add the tomatoes, chopped herbs, olive oil and lime juice. Season well with sea salt flakes and freshly cracked black pepper to taste. Adjust the seasoning as you go. Bear in mind that feta is quite salty.
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Add the sliced feta and toss lightly to combine.
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Spread the salad out on a serving plate or platter and serve immediately.
- This salad is best eaten directly after it has been made. The herbs will wilt after a short time.
- Store any leftovers in an airtight container in the fridge for up to two days.
- Keep the dressing separate if you plan to store it, as the lime juice can soften the veggies over time.
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